Fried duck breasts with tamarind orange glaze
Fried duck breasts with tamarind orange glaze Ingredients250ml (1 cup) orange juice30ml (2 tbsp) brown sugar30ml (2 tbsp) soy sauce15ml (1 tbsp) tamarind paste1 garlic clove, crushed1 chilli, chopped2.5ml ( tsp) Chinese five-spice powder4 duck breastsSalt and pepper, to tastezest of 1 orangeMethodCombine the orange juice and sugar in a pan and boil until reduced by half, stirring from time to time. Add the soy sauce, tamarind, garlic, chilli and five-spice powder. Simmer until syrupy and thickened.Using a sharp knife, cut slits into the duck skin and season. Heat a pan and fry the breasts skin-side down until really crispy (5-6 minutes).Turn and fry for a further5 minutes before finishing off in a preheated oven at 180ºC for 10-15 minutes, depending on how you like it done.Remove from the pan, pour over the warm glaze and serve garnished with orange zest. Delicious with creamy mash.Serves 4..
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